Pork and Bean Stew Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelBit Difficult
Health IndexHealthyCuisine
Main IngredientInterest Group


 Dried white kidney beans/Navy beans1 Pound
 Salt To Taste
 Onion1 , studded with 3 cloves
 Celery stalks2
 Bay leaf1
 Shortening2 Tablespoon
 Boneless pork shoulder2 Pound, cut into 1-inch cubes
 Chopped onions1 Cup (16 tbs)
 Garlic1 Clove (5 gm), minced
 Tomato puree1 Cup (16 tbs)
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2525 Calories from Fat 1286

% Daily Value*

Total Fat 143 g220.3%

Saturated Fat 47.2 g236%

Trans Fat 5 g

Cholesterol 562.5 mg

Sodium 2724.1 mg113.5%

Total Carbohydrates 114 g38.1%

Dietary Fiber 30.2 g121%

Sugars 25 g

Protein 189 g377.8%

Vitamin A 33% Vitamin C 85.1%

Calcium 53.3% Iron 107.5%

*Based on a 2000 Calorie diet


About 3 hours before serving: In large kettle, boil beans with 2 quarts water and 1 tablespoon salt for 2 minutes.
Remove from heat; let stand one hour.
Add onion studded with cloves, celery stalks and bay leaf; cover; simmer one hour.
Meanwhile, in Dutch oven or large heavy kettle, in hot shortening, thoroughly brown pork and onions.
Spoon off any excess fat.
Add 1 1/2 teaspoons salt, garlic and 1 1/2 cups water; cover; simmer 40 minutes.
Stir in tomato puree and pepper; continue cooking until meat is tender, about 20 minutes more.
Drain beans, removing onion, celery and bay leaf.
Stir beans into pork and simmer about 10 minutes longer, stirring once or twice.